CREAMY MEATBALL CHOWDER

creamy meatball chowder image

Provided by Jennifer Ellis

Time 1h30m

Number Of Ingredients 16

1 lb ground beef
2 carrots, chopped
3 ribs celery, chopped
a handful of baby bok choy leaves, chopped
5 red potatoes, quartered
4 clove garlic, minced
1 egg
1/4 c plain breadcrumbs
1-2 Tbsp worcestershire sauce
salt, pepper, cajun seasoning to taste
1 stick butter
2 merliton's chopped
1 can(s) evaporated milk
1 can(s) cream of mushroom soup
1/2 c milk
1/2 c water

Steps:

1. Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
2. Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
3. While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
4. Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.